This Adana-style dessert serves starch jelly with ice, powdered sugar, and rose-scented sherbet.
15 min prep 12 min cook 120 min rest
Keeps the screen on · step-by-step guide · built-in timer
Loosen the starch with cold water until smooth.
Cook the starch mixture for 10 minutes until translucent.
Pour the jelly into a tray and chill in the refrigerator for 2 hours so the cubes can be cut without falling apart.
Dilute the rose sherbet with cold water and keep it over ice.
Cut the jelly into cubes and serve with ice, sherbet, and powdered sugar.
💡 Tip: The jelly must cool completely so the cubes can be cut without falling apart.
🍽️ Serving suggestion: Serve immediately with plenty of ice.
~164
kcal calories
1
g protein
39
g carbs
0
g fat
6.2g
Sugar
0.3g
Fiber
12.5mg
Sodium
0g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Light satiety, you'll get hungry again soon
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